A Classic Mexican Menu

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             FOOD FUNNY
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Here's a classic food funny from our friend Rosemary Zwick in Cape Town, South Africa:

A man goes to the doctor and tells him that he hasn't been feeling well.
The doctor examines him, leaves the room and comes back with three
different bottles of pills. The doctor says, "Take the green pill with a
big glass of water after breakfast. Take the blue pill with a big glass
of water after lunch. Then just after dinner, take the red pill with
another big glass of water."

Startled to be put on so much medicine the man stammers, "Exactly what's my problem Doc?"

Doctor says, "You're not drinking enough water."

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             TODAY'S RECIPES
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Quesadillas are a Mexican classic that are becoming more widely
available in Mexican restaurants in the US. They are traditionally fried
or grilled, but my version is easier and less attention-demanding.

Crab Quesadillas (Quesadillas de Cangrejo)

4 flour tortillas
1 Tbs soft butter or margarine
1 cup shredded queso fresco, Monterey jack, or mild flavored, semi-soft cheese.
1-6 oz (170 g) can crab meat, drained and picked over
Hot sauce (optional)
Salt and freshly ground black pepper to taste

Grease a large baking sheet with the butter or margarine. Rub the
tortillas on the greased surface so as to lightly grease one side of
each tortilla. With the tortillas greased-side-down on the baking sheet,
place one quarter of the shredded cheese on one half of each tortilla.
Top this with the crab, a dash or two of the optional hot sauce, and
salt and pepper to taste. Fold each tortilla over and bake in a 350F
(180C) oven for about 5 minutes, until the bottom is golden brown. Flip
the quesadillas over and cook an additional 5 minutes, or until the
other side is golden brown and the cheese is melted. Cut into wedges and serve immediately.
Serves 4 to 6 as an appetizer.
 
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Our Classic Mexican menu continues with a delicious and easy to cook
soup. Its Spanish heritage is evidenced by the use of almonds and
sherry, but it gets its Mexican flair from the spices used.

Chicken Breast and Almond Soup (Sopa de Pechuga de Pollo y Almendras)

1/2 cup blanched almonds
2 Tbs butter or margarine
1 medium onion, chopped
2 skinless and boneless chicken breasts
2 qt (2 L) chicken stock or canned chicken broth
Salt and freshly ground black pepper to taste
Pinch of nutmeg
1/4 tsp ground cumin seed
1/4 tsp cayenne pepper (or to taste)
1/4 cup dry sherry (optional)
1 Tbs chopped parsley

Cook the chicken breasts by simmering them in the chicken stock for 10
to 15 minutes. Remove them and set them aside. Saute the almonds in the
butter over moderate heat until golden. Place the almonds, onion, and
one of the chicken breasts in an electric blender or food processor,
along with a little of the stock, and blend until pureed. Add this
mixture to the remaining stock, along with the nutmeg, cumin, and
cayenne. Add the second chicken breast, cut into small pieces, and heat
over moderate heat, stirring occasionally. Add the optional sherry just
prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley.
Serves 6.

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The stuff piled next to the refried beans on nearly every plate served
by Mexican restaurants in the USA bears little resemblance to anything
you'll find in Mexico. Here's the genuine article.

Mexican Rice (Arroz a la Mexicana)

2 cups rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups chicken or beef stock, or canned broth
1 1/2 cups tomatoes, peeled, seeded, and chopped, or 1 1/2 cups canned tomatoes
1/4 cup olive oil
1/2 cup frozen or fresh green peas, cooked
Salt and freshly ground black pepper to taste

sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form "flowers"),
fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced.

Puree the tomatoes, onion, garlic, and 1/2 cup of the stock in an
electric blender or food processor. Heat the oil in a saucepan and saute
the rice until it turns golden. Add the tomato puree, remaining stock,
and salt and pepper to taste. Bring to a boil, lower the heat to a
simmer, and cover until almost all of the liquid has been absorbed
(about 15 minutes). Mix in the peas and continue cooking until all the
liquid has been absorbed. Garnish with the optional garnishes.
Serves 6.

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"Classic Mexican" week continues with this world-class fish recipe. Many
travelers to Mexico are surprised at the number of seafood items on
restaurant menus. The abundance of fish in the gulf of Mexico and the
Sea of Cortez account in part for this, as do the thousands of miles of
coastline on two oceans. But the real clue to the popularity of seafood
in Mexico is the love of fine food that the Mexican people have
demonstrated in the creation and evolution of their unique cuisine.

Red Snapper a la Veracruzana (Huachinango a la Veracruzana)

6 large red snapper fillets (or other firm, white-fleshed fish fillets)
3 Tbs flour seasoned with salt and pepper
1/2 cup olive oil or canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups tomato puree
1/4 tsp cinnamon
1/8 tsp ground cloves
3 fresh or canned jalapeño chiles (or other locally available hot chiles), seeded and cut into strips
Juice of 1 lemon
1/2 tsp sugar
12 small new potatoes, cooked and peeled
1/2 cup pimiento stuffed green olives, cut in half

Dust the fish fillets lightly with the seasoned flour. Heat 1/4 cup of
the oil in a large skillet over medium heat and saute the fillets until
golden but not completely cooked. Set aside. Add the remaining 1/4 cup
of the oil, the onion and the garlic to the skillet, and fry until the
onion is transparent but not brown. Add the tomato puree, cinnamon, and
cloves and cook over moderate to low heat for 5 minutes, stirring
occasionally. Add the chiles, lemon juice, sugar, and salt and pepper to
taste, and bring to a boil. Reduce the heat, add the potatoes and fish
fillets and cook for an additional 5 minutes, or until the fish is firm
and flakes easily. To serve, arrange the fish on a hot serving platter
and cover with the sauce, surrounded by the potatoes and garnished with the olives.
Serves 6.

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This luscious dessert is the perfect topper to our "Classic Mexican"
menu. You can make just the pudding, with or without the sherry, or you
can dress it up as I have here. Either way, es muy delicioso.

Pineapple Pudding (Budín de Piña)

12 ladyfingers, split horizontally (or pound cake, sliced 1/4 inch (5 mm) thick)
Apricot jam
2 cups finely chopped fresh (if possible) or canned pineapple
1/2 cup blanched almonds, ground in a food processor or blender
4 egg yolks, lightly beaten
1/2 cup sugar
1/2 cup dry sherry (optional)
1/4 tsp ground cinnamon
1/2 cup sour cream
1/4 cup toasted slivered almonds

Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup)
of the optional sherry, and cinnamon in a saucepan. Cook over low heat,
stirring constantly, until the sauce has thickened. DO NOT BOIL. Set
aside to cool. Spread a thin layer of apricot jam on the ladyfingers or
pound cake. Place half in the bottom of a serving dish and sprinkle with
half the remaining sherry. Spread half the pineapple mixture on top.
Repeat. Chill for at least one hour, and spread a layer of sour cream on
top. Garnish with the toasted almonds.
Serves 4 to 6.
Received on Fri Jan 4 07:53:00 2008